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In the world of culinary creativity, few dishes embody vibrancy and nutrition quite like Colorful Roasted Veggie Couscous Stuffed Peppers. This enticing recipe not only provides a feast for the eyes but also offers a wholesome and delicious meal option that can cater to various dietary preferences. Whether you're a seasoned chef or a kitchen novice, these stuffed peppers are an excellent way to explore the flavors of fresh vegetables combined with the wholesome goodness of couscous.

Roasted Veggie Couscous Stuffed Peppers

Explore the vibrant flavors of Colorful Roasted Veggie Couscous Stuffed Peppers, a delightful and nutritious dish perfect for any occasion. This recipe combines fresh seasonal vegetables with fluffy couscous, all encased in sweet bell peppers. Ideal for meal prep, family dinners, or entertaining, these stuffed peppers are not only visually appealing but also packed with essential nutrients. Discover how roasting enhances flavors and makes for a satisfying meal that everyone can enjoy.
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Ingredients
  

4 large bell peppers (any color)

1 cup uncooked couscous

2 cups vegetable broth (or water)

1 medium zucchini, diced

1 medium red onion, diced

1 cup cherry tomatoes, halved

1 cup corn kernels (fresh, frozen, or canned)

1 teaspoon garlic powder

1 teaspoon smoked paprika

1 teaspoon dried oregano

½ teaspoon salt

¼ teaspoon black pepper

2 tablespoons olive oil

¼ cup fresh parsley, chopped (for garnish)

½ cup feta cheese, crumbled (optional)

Instructions
 

Preheat the Oven: Start by preheating your oven to 400°F (200°C).

    Prepare the Peppers: Slice the tops off the bell peppers and remove the seeds and membranes. Lightly drizzle the outside with olive oil and season with salt and pepper. Place them upright in a baking dish.

      Roast the Veggies: In a large bowl, toss together the zucchini, red onion, cherry tomatoes, and corn with olive oil, garlic powder, smoked paprika, oregano, salt, and pepper. Spread the vegetables on a baking sheet in a single layer and roast in the oven for 20-25 minutes or until tender and lightly browned.

        Cook the Couscous: While the vegetables are roasting, bring the vegetable broth to a boil in a saucepan. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.

          Combine Filling: In a large mixing bowl, add the roasted vegetables to the cooked couscous. Stir until everything is well combined. Adjust seasoning to taste.

            Stuff the Peppers: Generously spoon the couscous and veggie mixture into each prepared bell pepper until filled. If using, sprinkle feta cheese on top of the stuffed peppers.

              Bake the Stuffed Peppers: Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, allowing the tops to get golden and slightly crispy.

                Garnish and Serve: Once cooked, remove the stuffed peppers from the oven and let them cool slightly. Garnish with fresh parsley and serve warm.

                  Prep Time, Total Time, Servings: 15 minutes | 1 hour | 4 servings